To Make Arabic Masala:
Heat a pan and dry roast all ingredients. Let it cool and make a nice powder. Keep it in air tight container.
Marinate the chicken with salt, turmeric powder and Arabic masala.
Heat Ghee or oil and fry chicken till it becomes brown in color. Remove it from the pan.
In a pan add onions and stir till it becomes light brown.Add garlic paste, ginger paste and green chillies. Sauté it on low flame for 3 mins, add tomatoes, tomato paste, curry leaves and half of coriander and continue to stir it.
Add a little hot water and salt. Add the fried chicken and let it cook in the gravy for 5 mins. After 5 mins remove the chicken pieces from the gravy and keep it aside.
Add another litre of water and boil the rice in it. Cook on low flame until the liquid is absorbed. Now spread ghee on top of the rice and put the chicken on top.
Garnish with coriander leaves and cook for 20 mins on low flame. Put dried lemons on top and sprinkle some lemon juice on top of it and serve it hot.
By Ria Samuel